Here's a gift that will last all hamburger lovers a life time. Many years ago I was selling fresh ground hamburgers in my little restaurant. Dozens a day. Forming the burgers into a consistent size was always an issue. I noticed what you see in the photo in a cardboard box. It was a white plastic collar about 4" across and 2" high. It was left over from when the plumbers had been working on the restaurant I guess. I washed and dried it and took it over to a big tray of fresh hamburger meat. I set it on the stainless table and took a small handful of the meat and set it in the ring and gently, with my knuckles, pressed the meat down to fill the ring half full. I then gently with my knuckles holding down the now what you could call a 'patty' lifted the now what you could call a 'ring mold' off the patty. It was perfectly formed. Not too compacted. I carefully set this first precious patty on a piece of waxed paper. I took another piece of wax paper and set it on the table and set the ring mold on top of it and repeated the process then set patty #2 on top of patty #1. In ten minutes I had probably made 15 or twenty patties all nicely stacked 5 high between wax paper! It was like an angel had visited! From that day on we used that ring to make probably thousands of perfect fluffy patties. Tips for using: The fat in the burger means you never have to 'grease' the inside of the mold. The burgers slide out easily every time. We found that putting enough meat in the mold to half fill it was about right but after each patty comes out of the mold you can gently press down on the patty thereby making it a bit bigger but thinner. Notice this mold has a little 'lip' around the top. That doesn't matter as long as the 'lip' is at the top obviously. You can find this size in building supply stores that are black. Obviously the color doesn't matter. This little mold has been brought a smile to my face every time I use it.
I never have added any seasoning ie salt/pepper to my burgers. I believe the salt turns bitter when cooked too long and the oil in pepper scorches very easily and also adds bitterness. I season everything only after cooking. JMO.
I really hope some of you will get yourself one of these 'plumbing' molds. I'd be interested to get your opinion. Also on the plus side the plumbing collar only costs a couple of bucks. It is very easy to clean. It's indestructible and it store in the back of your drawer easily and quietly until you need it. When there's a sale on fresh hamburger meat at our butchers I buy twenty or so pounds and make 'burgers' from it and store them in Zip locks with a piece of wax paper between each one and freeze them. When we want a couple of burgers I just open a Zip lock and gently pry a couple apart. When I want to use hamburger in anything I simply thaw out however many patties needed.
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